Published by Ashley Palmer.

The following article was written by peta2 youth marketing coordinator Helena Soh.

Some of the best meals come from getting creative with what you already have in the fridge. Last week, I had a whole lotta veggies from the farmer’s market and a group of hungry people to feed, so instead of making a monster salad or stir-fry, I prepared all the fixin’s for DIY spring rolls.

What I love about these:

  • You can pack them with fresh veggies
  • I love foods that are “make as you eat.”
  • You can customize each one with only the fillings that you like (great for picky eaters).
  • Every spring roll you make can be different than the last (great for adventurous eaters).
  • All in all, a major crowd-pleaser!

To make your own, just follow the easy steps below:

DIY Spring Rolls
Rice paper
Soy beef and/or firm tofu
Dipping sauces

  • Cut up all your favorite veggies nice and thin. I used mung bean sprouts, cucumber, carrots, shiitake mushrooms, purple cabbage, cilantro, some sesame leaf I bought from the local Korean market, and red, orange, and yellow bell peppers. Tip: Organic veggies are much more flavorful.
  • Cook up some faux beef (I used Gardein’s Beefless Tips) and/or tofu strips (I drained and baked strips of firm tofu).
  • Fill a wide bowl with hot water. Dip the rice paper in the hot water, putting one portion in the water and slowly turning it all the way around until the entire circumference is wet.
  • Lay the fillings of your choice on the rice paper and roll it up.
  • Dip and enjoy! I’m a huge fan of dipping, so I served these with several different sauces: peanut, sweet chili and garlic, and plum.

Serving suggestion: I used cilantro and crushed peanuts as a garnish (delish!).

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